Ingredients:
Soup:
• 4 cups of cooked chicken
• 3 stalks of celery, chopped
• 3 large carrots, chopped
• 1 medium onion, chopped
• 1 large potato, peeled and diced
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon dried dill
• 1/4 teaspoon pepper
• 8 cups low-sodium chicken broth
•1/2 cup milk + 1/4 cup all purpose flour (to thicken)
• 1/2 cup frozen peas
Dumplings:
• 1 1/4 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon dried dill
• 1/2 cup sour cream
• 1/2 cup milk
• 1 Tablespoon melted butter
Directions:
• In oil over medium heat saute celery, carrots, onions, salt, pepper and dill. Cook for 2-3 minutes until the vegetables start to soften and become translucent.
• Add the chicken broth and potatoes, bring to a simmer and cook for 10-15 minutes until veggies are softened
• In a small bowl wisk together the 1/2 cup milk and 1/4 cup flour until smoother. Slowly add the flour mixture to the hot broth stirring constantly until well combined (this should thicken up the broth somewhat)
• Add the cooked chicken and peas and bring to a simmer again
• Now make the dumplings. In a medium bowl combine the dry ingredients. Slowly add the sour cream, milk and butter. Stir until just combined (don't overmix).
• Drop teaspoon sized amounts of the dumpling dough into the boiling broth. covering the entire surface of the soup. Cover the pot and simmer the soup and dumplings for 12-15 minutes
• When the dumplings have cooked fully, remove the lid and gently stir to break/separate the dumplings and serve.
